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How to prepare cucumber salad for the winter. Cucumbers in their own juice for the winter without sterilization

Good afternoon friends!

Cucumber salad is a mixture of colorful, flavorful vegetables with a wonderful marinade, and so delicious that you will lick your fingers. In autumn comes vegetable paradise, and there is a lot of room for improvisation in preparing homemade preparations for the winter. In the previous article, by changing the ratio and composition of the ingredients, we get a great variety of recipes for this popular dish.

Cucumbers go well with many other vegetables, which will allow us to make winter salads with cucumbers and carrots, tomatoes, and onions. Add more allspice, garlic, dill, cilantro, and basil. A jar opened in winter will serve as a good snack or side dish. Goes well with boiled potatoes and porridge.

The technology for preparing salads for the winter involves sterilizing the ingredients in jars in boiling water for guaranteed storage. Although there are many proven recipes that can be made without sterilization.

Cucumber salad for the winter. Real jam!

This is one of the most delicious recipes. I will show you it with step-by-step preparation and photos so that you too can enjoy its taste, color and aroma.

Ingredients:

cucumbers - 2 kg
garlic - 1 head
sesame - 2 tbsp. l.
salt - 50 gr.
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
9% table vinegar - 1/2 tbsp.
ground red pepper - 1 tsp.
ground black pepper - 1 tsp.
mustard seeds - 1 tsp.

Preparation:

We select cucumbers with pimples and delicate skin; there is no need to peel the skin. You just have to make sure it doesn't taste bitter. Cut into large strips or circles.

We take ground red and black pepper in equal proportions and add to the cucumbers. To increase the flavor bouquet of the salad, add some spices or seasonings to your taste. Dill and cilantro will go well together.

We pass the young garlic through a press.

Another small touch that will make our preparation much tastier is sesame seeds. Fry it until golden brown and add to the bowl.

Pour vegetable oil and vinegar there, add salt and sugar.

Mix everything thoroughly and carefully. The salad looks absolutely great! Let it sit for 2 hours, the marinade gradually saturates the vegetables. Then we put them in hot, sterilized small jars, and cover with clean lids on top.

We spread it up to the neck, leaving room for the marinade, which will be released during sterilization.

We sterilize jars with a volume of 0.650 grams for 45 minutes, then roll them up, turn them over with the lids down and under the blanket. After cooling completely, store in a cool, dark cellar.

Winter salad Winter King without sterilization

A delicious, proven recipe for the winter. This salad is a godsend; it takes 1 hour to prepare without sterilization.

Ingredients:

cucumbers - 2 kg
garlic - 400 gr.
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
9% table vinegar - 40 ml.
allspice - 8 peas

Korean cucumber salad in jars

This recipe is quite easy to prepare. It turns out very appetizing, with a fiery, spicy marinade. An excellent vegetable appetizer for those who like something “hot”.

Ingredients:

cucumbers - 1 kg
carrots - 250 gr.
garlic - 3-4 cloves
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
9% table vinegar - 50 ml
vegetable oil - 50 ml

Preparation:

In this recipe we will use the simplest ingredients. Each of them has something different and when we combine them, we get a very, very tasty preparation. It can be used as an appetizer or as a side dish.

Grate the carrots into thin strips.

Cut the cucumbers into cubes.

Pass the garlic through a press.

Mix them in a deep bowl.

Add salt, sugar, vegetable oil and vinegar. Mix.

Cover the bowl with cling film and leave to marinate for a day on the refrigerator shelf.

Place them more tightly into sterilized jars, cover with metal lids and sterilize for 15 minutes. Let's roll up.

We store Korean-style cucumber salad for the winter in a cool room, away from sunlight.

Cucumber salad with tomato paste for the winter

This recipe does not require sterilization of the salad, which will significantly save preparation time.

Ingredients:

cucumbers - 1.5 kg
onions - 4 pcs.
garlic - 1 head
tomatoes - 1.5 kg
black pepper - 10 peas
allspice - 8 peas
cloves - 2 pcs.
basil - 1 sprig
parsley - 1 bunch
salt - 2 tbsp. l.
sugar - 50-70 gr.
9% table vinegar - 2 tbsp. l.

Preparation:

According to this recipe, the salad is prepared with tomato paste. I suggest you replace it with homemade ketchup. It will turn out much tastier. So, let's prepare ketchup.

Peel the tomatoes, cut them and put them in a saucepan. The tomatoes have already begun to release juice. Place on the fire, bring to a boil and simmer over low heat for 8-10 minutes. The tomatoes should become soft.

Grind them with a blender until the consistency of tomato juice and then evaporate until thick and dense.

Add salt, sugar, all spices and herbs. You don’t have to crumble it, but put it straight in bunches. Mix everything carefully, add vinegar and cook for 10 minutes.

Pass the hot tomato sauce through a sieve.

The ketchup turned out to be thick, with a homogeneous and delicate consistency. Let's try. Delicious! Spices and seasonings gave off their taste and aroma.

Now let's move on to preparing the salad.

Cut the onion into thin half rings, cucumbers into slices 5-7 mm thick.

Crush the garlic with the flat side of a knife and chop finely. Add all the ingredients to the prepared tomato paste, bring to a boil and cook for 20 minutes, stirring occasionally. If necessary, add salt and sugar.

Place the hot salad in hot sterilized jars, seal and immediately screw tightly with clean lids.

Leave until completely cool. We store it in the cellar.

Nezhinsky salad with onions and vegetable oil

If this very simple cucumber salad is mixed with tomatoes and carrots, diversified with dill and basil, and garnished with olives, it will take its rightful place on the holiday table.

Ingredients:

cucumbers - 400 gr.
onions - 100 gr.
salt - 2 pinches
sugar - 2 pinches
vegetable oil - 150 ml.
9% table vinegar - 80 ml.
allspice - 8 peas
bay leaf - 4 leaves

Do you like cucumber salads? Maybe you have your own signature recipes? Share them with blog readers.

Every housewife makes preparations for the winter from cucumbers, and proven recipes for preparations from cucumbers are in every notebook, and of course, I am no exception. You must admit, it’s so nice to open a jar of pickled or pickled cucumbers in winter to accompany fried potatoes or roast meat... Also, such “hits” as Olivier salad and rassolnik simply cannot be prepared without pickled cucumbers.

Dear friends, I bring to your attention my selection of proven recipes for cucumber preparations, which I hope you will like. I took many recipes for preparing cucumbers for the winter from my grandmother’s and mother’s notebooks, but I also preserve them according to modern recipes.

If you have your favorite recipes for cucumber preparations, please share them in the comments.

Tell me, do you close cucumber salad for the winter? I really like this idea: open the jar and you have an excellent snack or delicious side dish. There are quite a lot of recipes for such preservation, but this year I decided to start with a salad of cucumbers, onions and dill for the winter with the funny name “Gulliver”.

I really liked that the process is simple, and although the cucumbers need to infuse for 3.5 hours, all other steps do not require much time. In addition, this cucumber and onion salad for the winter is without sterilization, which also greatly simplifies the recipe. You can see how to prepare a cucumber salad for the winter with “Gulliver” onions.

Crispy pickled cucumbers for the winter (dry sterilization)

Pickled cucumbers for the winter in Polish

If you are looking for delicious pickled cucumbers for the winter, then you have come to exactly the right place. I just want to tell you how to pickle cucumbers for the winter with vinegar so that they turn out simply magical - crispy, moderately salty... You can see how to pickle cucumbers for the winter in Polish.

Winter cucumber salad “Lady fingers”

This recipe has many advantages. Firstly, this cucumber salad for winter turns out to be very tasty. Secondly, it is prepared very simply and relatively quickly. Thirdly, not only medium-sized cucumbers, which are usually canned, are suitable for it: you can make such a salad from overgrown cucumbers for the winter. And fourthly, this preparation has a very beautiful and delicate name - “Lady fingers” (due to the shape of the cucumbers). How to prepare winter cucumber salad “Lady fingers”, see.

Cucumbers in their own juice for the winter without sterilization

Crispy cucumbers for the winter with peppers and carrots

If you are looking for a delicious cucumber snack for the winter, then you have come to the right place. Today I want to present to you a wonderful preserved food - crispy cucumbers with peppers and carrots. They turn out simply delicious - bright and beautiful, aromatic and tasty. This recipe is an excellent alternative to traditional cucumbers for the winter: if you are bored with the usual preservation, try preparing them this way, I’m sure you will like the result as much as I do. Look at the recipe with photos.

The famous “Latgale” cucumber salad for the winter

If you need a simple and tasty recipe for cucumber and onion salad for the winter, then be sure to pay attention to this “Latgale” cucumber salad. There will be nothing unusual in the preparation itself; everything is quite simple and quick. The only point: the marinade for this Latgalian cucumber salad includes coriander. This spice gives the salad a special taste, highlighting the main ingredients very well. You can see the recipe with photos.

Pickled cucumbers for the winter: a preservation classic!

Do you like simple winter preparations made from cucumbers? Pay attention to the classic pickled cucumbers. You can see the recipe for pickled cucumbers for the winter .

Cucumber lecho for the winter

You can see how to prepare a delicious lecho from cucumbers for the winter.

Lightly salted cucumbers for the winter

You can see the recipe for making lightly salted cucumbers for the winter.

Cucumber salad for the winter in Georgian style

Do you like simple and tasty winter preparations made from cucumbers? Cucumber salad for the winter in Georgian style is exactly what you need! I wrote how to prepare a cucumber salad for the winter in Georgian style.

If you are looking for a light cucumber salad for the winter, then this recipe is exactly what you need! Marinated cucumber salad for the winter with bell peppers, carrots and onions will satisfy even the most sophisticated fans of seasonal preserved cucumbers. I am sure that this winter cucumber salad in jars will be very popular: it turns out both beautiful and very tasty. Look at the recipe with photos.

Canned cucumbers and zucchini for the winter “Ideal blowing”

You can see the recipe for canned cucumbers and zucchini for the winter.

Korean cucumbers for the winter: a delicious salad with Asian notes!

How to cook cucumbers in Korean for the winter, read.

It's hard to find a person who doesn't like cucumber-based salads. And that’s why this vegetable is now grown on farms all year round. Buying it in a store at any time of the year is not difficult.

We also grow it in our summer cottages. And this vegetable crop is very rich in yields. Over the course of two or three summer and autumn months, she generously gives her fruits to the owners, who look after her in every possible way.

And when there are too many of them, we try to preserve all our grown crops, storing them for the winter and storing them in jars. We have already preserved a lot of different things, and we wrote a lot about it on the pages of our blog.

But so far they have paid very little attention to salads, although they have already prepared them. But this is the favorite method of preservation for many families. There are no options for this. And of them it is very difficult to choose the most worthy one - they are all in demand and tasty.

Delicious cucumber salad without sterilization - “Finger-licking” recipe

This option is actually very tasty. And if you cook it at least once, you will certainly prepare it this way every season. In fact, it is also called lecho, this is due to the abundance of tomatoes and bell peppers.

I already have an article on my blog dedicated to. Therefore, if you like cold dishes of this type, then follow the link and look, there are several of them.

And here, today, I offer one of the most delicious options, without which this article would have lost a lot.

We will need:

cucumbers – 2 kg
bell pepper – 650 gr
tomatoes – 700 gr
garlic – 30 g (a little more if you like)
capsicum hot pepper – 0.5 – 1 pc.
vegetable oil – 4 tbsp. spoons
vinegar 9% – 4 tbsp. spoons
salt – 1 tbsp. spoon or to taste
sugar – 2/3 cup (cup volume 250 ml)

From this amount of ingredients you will get 2.5 liters of the finished product, and there will still be a little left to take a sample and eat.

Preparation:

1. Pour cold water over the fruits and let them soak in it for a short time. This will take from 1 to 3 hours, depending on when the fruits are collected. This will determine how crunchy the snack will be.

2. Then rinse them under running water and cut them into slices no more than 0.5 cm thick so that they have time to boil.

I decided to make the finished dish not only tasty, but also beautiful, and therefore, using a vegetable peeler, I made these wonderful “flowers”.

We don’t throw away the cut straws, they will also be used.

3. While the fruits are saturated with water, let’s take care of the tomatoes. They will need to be twisted into a tomato using either a meat grinder, food processor or blender. And you can twist them with or without the skin. Choose the option yourself.

As you probably already understood, our appetizer will be in tomato sauce.

If you decide to remove the skin, it is better to make a cross-shaped cut on the tomatoes and pour boiling water over them for about 5 minutes. Then try to remove it. If it’s difficult, you can pour cold water over the fruit for 4 minutes, draining the hot water first. Then it will come off easier and easier.

4. Then punch them into the tomato. Grind the garlic along with them.

5. Bulgarian and hot capsicum peppers can be cut, or you can also grind them to a puree. For me personally, this option is preferable. In my opinion, vegetables are better saturated with juice and different tastes.

6. Pour the tomato and pepper puree into a large saucepan and place the mixture on the fire. Wait until it boils and cook while stirring for 15 minutes.

The start time of boiling is counted from the moment when active bubbles cover the entire surface of the mixture being cooked.

7. After 15 minutes, add salt and sugar. And also add oil and vinegar. And you can immediately lay out the prepared “flowers”.

Gently stir with a wooden spatula, being careful not to break the vegetables.

8. Cover with a lid and wait until the mixture boils again. At first there will be very little liquid component, it will even be difficult to mix. But it’s not for nothing that we kept the fruits in water. Very quickly they will begin to release juice, and it will cover all the vegetables already sent to the pan.

9. After active boiling, the sliced circles will need to be cooked under the lid for 15 - 20 minutes.

During this time they will change color and become softer. However, do not overcook them to the point where they break; all the cut pieces should remain intact and nice.

10. We have already sterilized the jars and lids. I sterilize the containers in the microwave and boil the lids. You can choose

11. Without turning off the gas under the pan, but only reducing it to minimum, fill the first container. Try to do this in stages, making sure that no air pockets remain in the form of bubbles. If you see them, then release them, lightly pressing down on the contents.

Fill the container to the very neck and immediately cover with a sterile lid and screw on.

12. Then start filling the next jar.

13. Turn the finished preserve over, placing it on a towel, and cover with a warm blanket. Leave for a day. This method is called pasteurization. Unlike sterilization, here the product retains heat for a long time.

And even if something doesn’t come through during cooking, then everything will come through as it should. Microorganisms will also die, if they somehow miraculously survived after quite a long cooking time.

In addition, with this method it will be possible to check whether we have screwed the container tightly. If not, the liquid may seep onto the floor.

After a day, the preservation can be stored in a dark, cool place for storage. This preparation can be stored well in the apartment, but keep it away from the radiator.

If you have a dark pantry, this would be an ideal place.

The most delicious recipe for crispy cucumber salad with mustard

This method will certainly be appreciated by those who like spicy dishes. In the composition we will use not only mustard, but also hot capsicum. This snack also has a sour taste. Therefore, those who have loved it since Soviet times will probably like this option.

Although, if you like the content and don’t want the sour taste to be present, then you can reduce the amount of bite. In the description I will tell you how to do this.

We will need (yield of the finished product for 2 liter jars and one 750 gram jar):

cucumbers – 2 kg
bell pepper – 200 gr
hot capsicum – 0.5 – 1 pc.
mustard seeds – 1 tbsp. spoon (you can also use dry mustard, that is, powder)
garlic – 3 – 4 cloves
sugar – 0.5 cups (250 ml glass)
vegetable oil – 0.5 cups
vinegar 6% - 0.5 cups (to reduce the acid, you can use 100 ml)
salt - 2 - 3 tbsp. level spoons (better to taste)
ground black pepper – 1 teaspoon

In general, salt, sugar and vinegar can be added to taste. The vegetables will infuse for a long time, and therefore there will be an opportunity to try it many times.

Preparation:

Essentially this method is very simple. Although it will take some time for the vegetables to brew. Although I won’t get ahead of myself, you’ll see everything for yourself.

1. As always, we will need cucumbers, which will need to be kept in cold water for at least an hour. This is the minimum time. If you bought vegetables in a store or at the market, then keep them in water for 3 hours.

Then rinse the vegetables under running cool water and cut off the ends.

2. Cut each fruit in the form of long bars into 4 - 8 - 12 pieces, depending on their size. In this case, you can use both large and crooked fruits, the main thing is that there are no large seeds inside.

Otherwise, we won’t end up with a beautiful cut, but a wreck in the form of porridge.

3. Place them in a large basin or other convenient large-volume container.

4. Cut the bell pepper into large strips. It is better to set the size to the same as that of already chopped vegetables, maybe just a little smaller. It is better if it is a bright contrasting color. This will make our snack look more positive.

5. And also cut the hot capsicum into small rings. Add it to taste and according to how spicy it is. I cut half of the pod from the tip side, it is not as sharp there as at the tail.

6. Grind the garlic. You can pass it through a press, or you can simply crush the slices with the back of a knife and crumble them on a board.

7. Place everything you have prepared in a bowl. Immediately add salt, sugar, ground pepper, mustard seeds, vegetable oil and vinegar.

If you use dry mustard, that is, powder, the brine will turn out cloudy. It will be very tasty though!!!

Add all components in accordance with the composition of the ingredients. But first add only two level tablespoons of salt, and 100 ml of vinegar. Then let the vegetables sit, infuse, and try. If it is not enough, then add to the upper value.

8. Mix everything with a wooden spatula or plastic spoon. Leave to infuse for 3 - 3.5 hours. During this time, the vegetables will release juice and we will have a filling, or marinade.

During this period of time, every half hour, or even a little more often, stir the mixture to allow both the top and bottom pieces to marinate evenly.

9. During this time, sterilize the jars and lids.

10. When the infusion time is up, you will see that quite a lot of juice has been released.

Fill the container with solid contents first. Then pour in the marinade. For the third, 750-gram jar, I didn’t have enough of about half a glass of marinade. I had some leftover marinade from , and I topped it up.

Let me remind you that 1 tbsp was added per liter of water. spoon of salt, 4 tbsp. spoons of sugar, and 1 tbsp. spoon of 9% vinegar.

So, if you have a shortage of marinade, then quickly make a half portion. There is no need to pour it right up to the neck. During heating, more of its own juice will be released. Therefore, you can leave an empty space of 5 millimeters.

11. And in this option we definitely need sterilization. After all, there was no heat treatment at all.

For this we will need a large saucepan. Line the bottom with a towel and pour much cold water. Cold water is needed because our filled containers are cold. And if you put it in hot water, the glass may burst.

Place the jars inside and cover with sterilized lids.

12. Bring water to a boil and sterilize for 20 minutes. This is from the moment the water in the pan begins to boil intensely. Within 20 minutes of heating, the cucumbers should change color to a pleasant olive color. If not all the fruits have time to do this, then increase the heating time by another 5 minutes.

And also inside the jar you can see how air bubbles appear and rise to the top. This is good, it means heating is going as it should.

Do not open the lid during the entire sterilization period!!!

13. Take out the jars one at a time and immediately screw them tightly. Turn over onto the lid and cover with something warm. Leave in this position for 24 hours.

Then put it away for storage.

“Winter King” salad with onions and herbs (no sterilization required)

This recipe is loved by many for its ease of preparation and, of course, amazing taste. Those who love the combination of cucumbers with onions and herbs will probably prepare it for the winter.

An undoubted advantage is also the fact that sterilization is not required for storage. This means that precious time will be saved.

By the way, this type of salad has a twin brother, and it is called “Nezhinsky”. The difference between the second one is that vegetable oil is added to the ingredients. For this amount of ingredients you will need 50 grams.

Although, sometimes you can find a description of a recipe where there is no butter. It’s just that similar dishes have two names, hence the confusion.

We will need (for two half-liter jars):

cucumbers – 1 kg
onion – 200 gr
dill - half a bunch
sugar – 1 tbsp. spoon
salt – 0.5 tbsp. spoons
black pepper – 10 peas
vinegar 9% – 20 ml

Preparation:

1. First, we will soak the fruits again. They need to be saturated with moisture so that they can later transform it into tasty juice. Since we will not have any additional filling in this version, we can only rely on our own cucumber juice.

You will need to keep them in water for at least an hour, and preferably two hours, or even a little more.

2. Then rinse the vegetables under running water and cut off the ends, cut into thin circles about 2 mm thick. Thickness matters in this case. The heat treatment of the product will be minimal, so it is important that each piece in it has time to warm up well and quickly.

Immediately place the thin slices into a convenient container in which to cook them.

In this case, you can use different fruits - both large and small, even and crooked... The main thing is to check with large specimens whether they are bitter.

But I like to make a salad from small fruits whose seeds have not yet ripened. Of these, in my opinion, the dish turns out to be the most tender and tasty.

3. We also need to peel and cut the onion into thin rings or half rings. Also, the thinner you cut it, the better, tastier and more uniform it will be in perception.

Place the rings into the pan.

4. Grind the dill and add it to the total mass. In general, there are options where only onions and only dill are added. I’ve also come across methods where parsley is used instead of dill.

But personally, I like this particular combination, where there are both tender young onions and thin sprigs of dill, which give the finished dish a stunning aroma.

5. Add salt and mix the contents.

6. Now you need to give the vegetables a chance to brew and release the juice. This will take 40 - 45 minutes. During this period, the contents must be stirred approximately every 10 minutes. This help will contribute to its education in greater numbers.

7. After the required period of time, add sugar, black peppercorns and vinegar. Mix everything and place the pan over medium heat.

If you are preparing the “Nezhinsky” version, then add butter. Let me remind you that for this amount you will need only 50 ml.

8. Now comes the important stage. We need to thoroughly boil all the pieces without overcooking them. Therefore, it is better not to go far from the stove during this time.

The vegetable mass must be stirred frequently and gently. It is important not to break the thin circles and heat them all evenly.

9. In general, the recipe describes this stage as follows: you need to wait until the mass boils and cook for 5 minutes. In fact, it is quite difficult to see when the mass boils. Steam will flow, but it is completely unclear whether the contents are boiling or not yet.

Therefore, we will monitor this based on indirect signs.

Vegetables should be cooked under the lid, open it every time you stir it, and then close it again. When you open it for some time, there will be just a little steam, and at some point, the lid was removed, and steam came out in a column - this is the moment of boiling.
Another criterion will be that the cutting circles will change their color. They will become a nice olive color. This will not happen immediately, but gradually. First one part will change color, then the other. And some pieces will still be green. This means that they have not yet warmed up.

So, when all the circles change color and steam starts pouring out of the pan, it means the moment of boiling has arrived. From this moment you should cook for 5 minutes.

And here you will need to stir every 30 - 40 seconds. It is better to keep the lid closed in between so as not to lose the precious filling.

10. That’s basically the whole cooking process. Now all that remains is to distribute the contents into sterilized jars. It is better to spread it in small batches and press lightly with a spoon so that the filling can penetrate into all the cracks and corners.

I ended up with exactly two half-liter jars; I didn’t even have anything left to try.

In general, I immediately prepare this salad from 3 - 4 kg of vegetables. But in preparation for this article, I had already prepared a lot of cucumber delicacies, and by today I was only able to collect a kilogram in the greenhouse.

11. Immediately cover the filled glass containers with lids and screw tightly.

12. And since the heat treatment was minimal, and we did not sterilize the container, we will pasteurize it first. That is, the jars with the contents will simply need to be turned over and placed on a towel. And cover with a warm blanket or two on top.

It will be great if, even after a day, the preservation will still be warm.

But in general, it’s enough to stand “under the fur coat” for a day, and then you can put it away for storage.

When you open such a delicious dish in winter, be sure to season it with vegetable oil. It will be even tastier!!! And if you prepared the “Nezhinsky” version, then don’t add it, there’s already enough of everything.

Video on how to prepare Winter King salad

We also decided to film this recipe for a very simple salad. And this is no coincidence; many people prepare preparations using it. It has already been said that preparation is incredibly simple and does not require much time.

But when you open a jar in winter and fill the contents with oil, you can serve this winter pleasure for lunch or dinner.

And guests never refuse to eat.

This recipe completely repeats the previous one, only filmed in video format. This is for convenience; for some it is easier to cook as written, while others look at it only once and already remember the entire sequence.

Video is more convenient for them. Be that as it may, cook and eat for your health!

Korean salad with Korean carrot seasoning

Korean salads have taken a strong position in winter preparations. And we are keeping up with this, we have already prepared them, .

And of course, they are also prepared from our green vegetables. They all turn out incredibly tasty. And here is one of such wonderful ways.

We will need (yield 3 liters):

cucumbers – 2 kg
carrots – 300 gr
hot capsicum – 0.5 – 1 pod
garlic – 40 g (1 head)
salt – 2 tbsp. spoons
sugar – 0.5 cups
ground black pepper – 0.5 tbsp. spoons
ready-made mixture for Korean carrots – 1 tbsp. spoon
apple cider vinegar 6% – 0.5 cups
vegetable oil – 0.5 cups

Preparation:

1. Pour cold water over the cucumbers for 2 - 3 hours. Then drain the water, rinse the vegetables and cut off the ends.

Cut them into cubes, cutting each fruit into about 4 pieces, or 6 - 8 if the specimen is quite large.

Be sure to try the fruit from the tail side so that it does not taste bitter. And if the fruit is bitter, then the skin in this place must be cut off.

2. Grate the carrots to prepare Korean carrots. Try to keep the straw neat and long.

3. Chop the garlic finely. You can use a press for this, or you can use a knife, whichever is more convenient for you.

4. Finely chop the hot pepper pod. The cutting can also be arbitrary. I decided to cut into thin rings. At first, cut only half, then try it and, if necessary, you can always add more.

Keep in mind that the spiciness of the pepper depends on its variety. Therefore, in this matter it is always better to focus on your taste.

5. Place the chopped cubes in a basin, and move the carrots there.

Add garlic and red capsicum.

6. Since we need the vegetables to be pickled, immediately add salt, sugar, ground black pepper and seasoning for Korean carrots.

7. Stir until the spices and seasonings disperse, and add odorless oil and vinegar. To avoid the strong smell and taste of acid, it is better to use 6% apple cider vinegar.

If you want to add less than what is given in the recipe, you can cut the cucumbers smaller. Or grate them using a Korean carrot grater.

I have this method of preparation (and there are also other options).

8. Mix the vegetables again with all the added flavorings and leave to infuse for 3 hours. There is no need to take the snack anywhere in the cold, just let it sit in the kitchen. During this period, periodically stir the contents of the basin, as if bathing each piece in a juicy marinade.

Each time there will be more and more juice, and the smell will spread throughout the apartment more and more.

After about an hour has passed, try to see if everything is enough. And if it seems to you that there is not enough salt, sugar, spice, or acid, you can add a little.

In my opinion, that's enough of everything. But everyone has different tastes!

9. Fill pre-sterilized jars with the resulting vegetable mixture. Fill it in such a way that there are no air bubbles left inside. Therefore, do not post everything at once and in parts. Lay out a little, press lightly with a spoon, allow the marinade to penetrate into all the cracks.

Thus fill to the very top, leaving about 0.5 cm of space. During heating, juice will form, leave some free space for it.

10. We will sterilize the snack. In this case it is mandatory! To do this, put some cold water into the pan, line the bottom with a towel, and place the filled containers on it. I specially cooked under different lids to check the safety and taste.

In both containers, everything is perfectly stored and equally delicious!

11. Add water until it reaches the shoulders of the jar and light the fire. When the water boils, note the time. I sterilize liter jars for 30 minutes, half-liter jars for 15 - 20 minutes, 750 gram jars for 25 minutes.

12. Screw on the lids and put them under the blanket, placing them upside down. Leave there until it cools completely. Then put it away for storage.

Korean salad turns out very tasty. When guests arrive and I put it on the table, the entire jar is eaten immediately without a trace. That's why I put such yummy stuff in liter jars.

And you twist it and eat to your health.

Salad “Mother-in-law’s tongue” in tomato sauce without sterilization, for preparation in liter jars

This cooking method is very similar to lecho. Although the final product tastes completely different. It is very popular, it even has its own name - “Mother-in-law’s tongue”, and it is prepared not only with our green favorites, but also with zucchini.

Those who love the combination of cucumbers and tomatoes will certainly appreciate this option. For example, I played at least one game. but I'm preparing. Moreover, the recipe is as simple as two or two.

We will need (for 4 liter jars):

cucumbers – 3 kg
bell pepper – 400 gr
hot capsicum – 0.5 – 1 pod (to taste)
onion – 200 gr
tomatoes – 1.5 kg
garlic – 50 g (large head)

For the marinade:

sugar – 150 gr
salt – 2 tbsp. spoons
vegetable oil – 150 g
vinegar 6% – 100 ml

Preparation:

1. Work begins again with soaking the fruits. It is not advisable to do without this step if you want them to turn out crispy.

2. Cut the onion into half rings, or if the head is large, you can cut it into quarter rings.

Pour the amount of oil required according to the recipe into a frying pan and simmer the onion in it over low heat. There is no need to fry it, it just needs to become a little softer.

3. While the fruits are soaking in moisture, also wash and cut the tomatoes and hot peppers. Take it according to taste and according to how bitter it is.

Peel the garlic. We will prepare tomato sauce with hot pepper and garlic.

4. You can grind all these components using any of the available methods - through a meat grinder, in a blender, in a food processor.

All that has been prepared is pureed and placed in a saucepan. Then put it on fire and turn on the gas.

5. After the sauce boils, add the onion along with the oil and cook the mixture for 15 - 20 minutes to get rid of excess liquid.

6. Cut the bell pepper into not very large strips. It is best to take it in different bright colors. Then add all the ingredients that we have prepared for the delicious marinade. We don’t just add vinegar, we’ll leave it until the end of our action.

7. While the tomato is cooking, we have a full 20 minutes to cut the cucumbers. We cut them into very thin circles, or halves of circles if the fruits are quite large.

In general, if the vegetables are large, be sure to check them for bitterness. And if there is one, be sure to cut off the skin in the right places.

I cut the fruits into slices no more than 3 mm thick.

8. And as you prepare the tomato sauce, add the chopped pepper and mix.

9. Then pour a fairly decent amount of chopped circles into the pan. It’s better to pour them in parts and mix each part to make it easier.

Add salt and sugar along with the last batch and mix again. To cover with a lid.

10. After the contents boil, it will take 30 minutes to cook, with occasional stirring, of course!

At first there won't be much liquid. But then the vegetables will release juice and settle on their own, and there will be more than enough juice.

11. After 30 minutes of constant, not very vigorous boiling, pour in vinegar and stir. After adding, it will take another 5 minutes to cook. During this time, have time to stir a couple more times so that it spreads evenly throughout the entire mass.

12. Our jars are already ready, washed and sterilized, as are the lids. Fill the first jar step by step, evenly layering both the vegetables and the filling. Be sure to make sure that there are no air bubbles left inside. To do this, press the contents with a spoon each time you add them.

There is no need to turn off the fire under the pan; you can only reduce the heat to the minimum level. The hotter the salad, the better, because in this recipe we will not sterilize it.

13. Having filled the glass container to the very neck, immediately screw it on with a lid.

14. Fill and tighten all remaining containers in the same way.

And as usual, we put the preserved food “under a fur coat,” that is, under the blanket for pasteurization. Let it cool down slowly. If she is wrapped up well, then after 24 hours she can still remain warm.

Once completely cooled, store in a cool, dark place.

In winter it will be a great addition to lunch, dinner, or on the holiday table!

Video on how to prepare Kuban vegetable salad from the most delicious vegetables

When the entire harvest has ripened in the beds, it’s time to prepare the Kuban salad. Look how juicy and bright it turns out. It can’t be otherwise, because there are cabbage, tomatoes, bright carrots with aromatic bell peppers, and of course fresh homemade cucumbers.

It is simply an extravaganza of taste and aroma. “Beauty and deliciousness” – in one word!

If you are preparing preparations for the winter, then you can’t do without this! Be sure to prepare.

By the way, you can cook it simply to eat, without even putting it in jars. It leaves before you have time to put it in the bowl. So be sure to try it. Very tasty and healthy!

It never remains for the next season, and is always eaten first!

Layered salad of cucumbers, tomatoes and onions in oil dressing

In the summer, we often prepare our favorite salad of cucumbers and tomatoes, often with the addition of onions and bell peppers. And many people don’t want to give up this habit even in winter, so they prepare this dish.

Of course, it has a different taste and is made with marinade, but it is even more interesting.

We will need: (for three 650 gram jars)

cucumbers – 400 gr
tomatoes – 400 gr
bell pepper – 200 – 250 g (preferably bright)
onion – 200 – 250 gr
vegetable oil – 1 tbsp. spoon on jar
black peppercorns – 5 pieces per jar

To prepare marinade for 1 liter of water:

salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon
apple cider vinegar – 12 tbsp. spoons

If there is no apple cider vinegar, then 9% vinegar will need to be prepared in 8 tbsp. spoons per liter of water.

Preparation:

1. Wash the cucumbers, soaked an hour or two before cooking, and cut into slices. For this preparation, you can use fruits of different sizes and calibers. Everything will be cut and it will be delicious.

Therefore, if our green vegetables are too large, then you can cut them into halves.

2. Our jars should already be washed and sterilized. Pour oil into each of them and add pepper. Then place all the cut circles in equal proportions on each jar.

3. Place the next layer of tomatoes cut into slices. The juicier, redder and tastier the fruits are, the tastier the final result will be.

By the way, you can choose the cutting method that you like best.

4. Cut the onion into rings, if the head is small, or into half rings and lay it out in a third layer. We'll have it right in the middle, like a white light stripe.

5. Then bell pepper. I have it in two colors and will stand out as a bright juicy spot along with the tomatoes.

6. Finally, you can add onion rings as the last layer. Or leave a couple of cucumber slices for this purpose. That is, it is possible, and even necessary, to fantasize about this topic.

7. Prepare the marinade. To do this, pour water into a saucepan and bring it to a boil.

Add salt and sugar, and when it boils again, pour in vinegar. Let it simmer for 3 minutes and carefully pour the liquid into each of the jars, filling it right up to the neck.

First, fill the jars only a third full with hot marinade, then another third, and only with the third fill can you pour it to the very edge.

If the vegetables are packed tightly, then a liter of marinade should be enough for all available filled containers.

8. We will sterilize our workpiece. There is no other way - after all, we put all the components raw.

To do this, take a large saucepan, cover the bottom with a cloth and pour in some warm water. Place the jars and cover them with lids. When they are all in place, add warm water so that it reaches the shoulders of the jar.

Turn on the heat and bring the water to a boil. When it boils, note the time. It is different for each displacement. The time is:

0.5 liters - 10 minutes
0.65 liters - 15 minutes
1 liter - 20 minutes

9. Take out the containers one at a time and screw on the lids. Then turn them over and place them on a towel. You also need to cover them with something warm. Leave until completely cool.

Then put it away for storage.

This salad is tasty not only from the contents, but also from the marinade. Therefore, an open jar does not last long. It is eaten immediately, whether for lunch, dinner, or at the holiday table - this is no longer so important.

A simple recipe for a winter salad made from crispy pickles

And at the end of today’s article, I would like to tell you how to prepare a very simple pickled cucumber salad. There are no additional ingredients or wisdom here. We just salted the vegetables and rolled them into a jar.

Say it's not interesting! Maybe so, but it’s fast, easy and inexpensive. And the snack turns out crispy, which is very attractive to many.

We will need: (for 8 - 9 half-liter jars)

cucumbers – 4 kg
garlic – 1 – 2 heads
salt – 100 g
sugar – 250 gr
vegetable oil – 1 cup
vinegar 9% – 1 glass
5 black peppercorns per jar

Preparation:

1. Cut the pre-soaked and saturated fruits into long cubes. To do this, cut each of them into 4 - 6 parts, depending on the size.

2. Immediately place them in a large bowl or suitable pan.

3. Add salt, sugar, oil and vinegar. Mix the vegetables and leave to steep for 3 hours. During this time they will release a sufficient amount of juice. This, in fact, will be our fill.

In the meantime, the juice acts as a marinade.

During this time, the contents will need to be stirred every 30 - 40 minutes so that everything is evenly salted.

4. Then put the vegetables into jars and pour in the released juice. Cut 3 - 4 small cloves of garlic and 5 black peppercorns on top.

Make sure there is enough juice for all containers. To fill the container more tightly, press the contents with a spoon.

5. Cover the filled containers with a lid and set to sterilize. Half-liter jars will need to be sterilized for 20 minutes, 650 gram jars - 30, and liter jars - 40 minutes.

As usual, after sterilization, screw the lids on the jars and put them under the “fur coat” until they cool completely, not forgetting to turn them over and put them on the lid.

In winter, open and serve as an appetizer to any main course.

Friends, while I was preparing for this article, I chose the most delicious preparations from my recipe book. I prepared all of them, because every year I prepare a little of them, and now I am sharing them with you.

I hope that each of you will be able to find an option you like. And he will also cook according to it every year.

I just want to say in conclusion, don’t cook too much at once. In each description, I tried to indicate how many jars are obtained from a given amount of ingredients. Therefore, cook a little at first, try it out, and if the dish appeals to you, then you can cook as much as you like.

After all, everyone has different tastes, and as you know, “there are no comrades according to taste.” Some like sweet tastes, others sour, others salty. Therefore, today there are many ways to please everyone.

In general, I wish everyone the most delicious preparations.

Always cook with pleasure and eat for your health!

Well, who hasn’t eaten cucumber salad prepared in the summer or fall for the winter. This salad is especially good for adults. Children somehow prefer jam. But what kind of salads from various vegetables do people not prepare for the winter? Sometimes you are amazed.

It is still customary for us to prepare cabbage, cucumbers, tomatoes, eggplants and zucchini most of all for the winter. Of course, they also prepare other vegetables, but these are the main ones.

I have already given recipes. I also wrote about, and two different articles, in the second I also gave, but not all of them can be stored for a long time. But you can store it in the refrigerator, although they will already become salty.

Well, today, we will look at recipes for cucumber salads for the winter. Each recipe is interesting in its own way. Pay attention to details. Good luck!

1. Cucumber salad for the winter is to die for

Ingredients:

Cucumbers - 4 kg.
Onion - 0.5 kg.
Dill - a large bunch
Salt - 3 tbsp. l.
Sugar - 6 tbsp. l.
Vegetable oil - 250 ml.
Table vinegar 9% - 200 ml.

This amount of ingredients yielded just over 4 liters of salad.

Preparation:

The good thing about cucumber salads is that you can take cucumbers of different sizes that are not suitable for canning whole.

1. Wash the cucumbers, trim the ends on both sides and cut them. Cut the cucumbers into slices, not very thick, but not very thin. Cut large cucumbers in half and cut into half rings, the same thickness as the first ones.

We weigh the already chopped cucumbers to more accurately determine the amount of ingredients.

3. Place the chopped cucumbers in a large bowl or basin.

4. Cut the onion into small cubes or as you like, at your discretion. We send the onions to the cucumbers.

5. Finely chop the dill and add to the cucumbers and onions. Mix everything carefully.

6. Add 3 tablespoons of salt, without a large slide. Take rock salt, there are no additives in it. And to this add 6 tablespoons of sugar.

8. Mix everything carefully, cover with a lid and leave at room temperature for 4-5 hours, until the cucumbers give juice.

9. The cucumbers stood and gave juice. Place the bowl on the fire and bring to a boil, stirring gently so as not to break the cucumbers.

10. As soon as they boil, add 200 ml. 9% vinegar. Cook while stirring for another 3-4 minutes. As soon as the cucumbers change color, they are ready. Don't overcook them. Then they will not be crispy, and they will generally lose their taste. Well, some people might like it.

Let's start marinating

11. Remove the bowl from the heat and place the cucumbers in jars. Don't forget to sterilize the jars and lids.

As I have written more than once, we do this in the oven. Place the washed jars in a cold oven. Turn on the temperature at 120° - 130° C and after reaching this temperature, heat the jars for another 5-7 minutes so that they dry completely.

12. Place the cucumbers tightly and completely fill them with marinade. Close with previously sterilized lids.

Sterilizing the lids is very easy. Pour boiling water over and let stand for 5-7 minutes.

13. Roll up the lids or screw on special screw lids; I use these lids only when there are only a few jars of pickles, and usually I roll them up with metal lids.

14. Turn the jars over, put them on the lids and let them cool completely. Do not cover with anything, otherwise the cucumbers will turn out soft.

We store this salad in a cool place. But it can also be stored at room temperature.

Our cucumber salad for the winter is ready for storage and future winter consumption.

Bon appetit!

2. Cucumber salad for the winter with tomatoes and onions

Ingredients:

cucumbers
tomatoes
carrot
garlic
dill
carnation
1 liter of water
1 tbsp. l. salt
3 tbsp. l. Sahara
1 tbsp. l. vinegar essence 70%

Take as many vegetables as you need or as you have. And the components of the marinade are indicated in the ingredients for 1 liter of water. If you don’t have enough marinade from 1 liter of water, then add it proportionally, in accordance with the instructions above.

Preparation:

1. Wash all the vegetables, garlic, onions, carrots, peel them.

2. Cut the onion into half rings.

3. Cut the peeled carrots into half circles.

4. Cut the tomatoes into 4 parts. They should be taken small, ripe, but dense.

5. Cut the cucumbers into circles about 3-5 mm thick.

6. Place spices in sterilized jars: dill, 3 buds of cloves, 3-4 cloves of garlic.

7. We begin to add vegetables. First we put the onion.

8. Then add carrots and cucumbers. Pack vegetables tightly.

9. Place tomato slices on the top layer of salad.

Prepare the marinade.

10. Pour 1 liter of water into the pan. Pour one tablespoon of salt and three tablespoons of sugar into the water. Cover the pan with a lid. Bring to a boil and simmer for 3 minutes.

11. Add one tablespoon of vinegar essence to the marinade.

12. Immediately pour the hot marinade over the salad. Pour the marinade to the very top of the jar. A liter of marinade is enough for 3 700 ml jars.

13. Pour water into a large saucepan and heat it (not to a boil). Cover the jars with lids and place in hot water. Be careful, lower the jar slowly so that it does not burst, although it should be hot from the marinade poured in.

14. The water in the pan should reach almost to the neck of the jar. Bring to a boil and heat in boiling water for 10 minutes.

15. Carefully remove the jars from the water, tighten them well or roll them up if you have metal lids.

16. Well, that's all. Our salad of cucumbers, tomatoes and onions is ready for the winter.

This salad keeps very well at room temperature all winter.

So, after preparing potatoes in winter, take out the salad and enjoy the smell and taste of summer.

Bon appetit!

3. Simple and very tasty cucumber salad for the winter

Ingredients:

Cucumbers – 2 kg
Garlic - 2 cloves
Mustard seeds - 1 tbsp.
Ground black pepper - 1 tsp.
Salt - 3 tbsp. no slide
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cups

Preparation:

1. We cut off the ends of well-washed cucumbers on both sides and cut them in half lengthwise, then in half again, also lengthwise, and cut the resulting quarters in half crosswise. If the cucumbers are not very large, you can simply divide them into 4 parts by cutting them lengthwise.

2. Squeeze two cloves of garlic onto the sliced cucumbers.

3. Pour salt, mustard seeds, and ground black pepper into the cucumbers.

4. Add sugar, vegetable oil and vinegar.

5. Mix everything.

You can mix all the marinade ingredients in a separate bowl and then add to the cucumbers. But the cucumbers will still need to be mixed. Do what is most convenient for you.

6. Leave the cucumbers to stand at room temperature for 2-3 hours, stirring 2-3 times during this time. We need the cucumbers to give as much juice as possible.

7. After 2 hours, our cucumbers gave a lot of juice. Depending on the cucumbers, you may need to let them sit for another hour to allow the juices to release properly.

8. Place the cucumbers in clean, sterilized jars. Our jars are already cold. First, we take out and put cucumbers in jars. Then fill it to the top with our marinade (extracted cucumber juice mixed with spices). And close with sterilized lids.

9. Pour some cold water into the pan. Place a towel on the bottom so that the jars do not come into contact with the bottom of the pan. We put it on the stove.

10. Place jars of cucumbers in water. Add water so that the jars are 2/3 full. Turn on the heating. We are waiting for the water to boil. After the water has boiled, sterilize the jars for another 20 minutes.

11. Having completed sterilization, remove the jars from the pan. Do not place the jars on a cold surface; place them on something wooden. Immediately seal the jars with lids.

12. Place the jars upside down on a suitable surface, you can add another towel, and let them cool completely.

13. After the jars have cooled completely, put them in storage. Best in a dark, cool place. For those who don’t have it, you can store it in a pantry or apartment.

Our simple and very tasty cucumber salad is ready for the winter.

Now all you have to do is take it out and eat it whenever you want.

Bon appetit!

4. Video - Winter king cucumber salad

5. Video - Cucumber salad for the winter in Korean

Bon appetit!

Date of publication: 09.26.2017

It is still customary for us to prepare cabbage, cucumbers, tomatoes, eggplants and zucchini most of all for the winter. Of course, they also prepare other vegetables, but these are the main ones.

I have already given recipes for pickled cucumbers. I also wrote about lightly salted cucumbers, in two different articles, in the second I also gave recipes for lightly salted cucumbers, but not all of them can be stored for a long time. But you can store it in the refrigerator, although they will already become salty.

Cucumber salad for the winter is to die for, the most delicious salad recipes with photos step by step

Well, today, we will look at recipes for cucumber salads for the winter. Each recipe is interesting in its own way. Pay attention to details. Good luck!

Let's start marinating

11. Remove the bowl from the heat and place the cucumbers in jars. Don't forget to sterilize the jars and lids.

12. Place the cucumbers tightly and completely fill them with marinade. Close with previously sterilized lids.

13. Roll up the lids or screw on special screw lids; I use these lids only when there are only a few jars of pickles, and usually I roll them up with metal lids.

14. Turn the jars over, put them on the lids and let them cool completely. Do not cover with anything, otherwise the cucumbers will turn out soft.

We store this salad in a cool place. But it can also be stored at room temperature.

Our cucumber salad for the winter is ready for storage and future winter consumption.

Bon appetit!

Cucumber salad for the winter with tomatoes and onions

Ingredients:

cucumbers
tomatoes
carrot
garlic
dill
carnation
1 liter of water
1 tbsp. l. salt
3 tbsp. l. Sahara
1 tbsp. l. vinegar essence 70%

Preparation:

1. Wash all the vegetables, garlic, onions, carrots, peel them.

2. Cut the onion into half rings.

3. Cut the peeled carrots into half circles.

4. Cut the tomatoes into 4 parts. They should be taken small, ripe, but dense.

5. Cut the cucumbers into circles about 3-5 mm thick.

6. Place spices in sterilized jars: dill, 3 buds of cloves, 3-4 cloves of garlic.

7. We begin to add vegetables. First we put the onion.

8. Then add carrots and cucumbers. Pack vegetables tightly.

9. Place tomato slices on the top layer of salad.

Prepare the marinade.

10. Pour 1 liter of water into the pan. Pour one tablespoon of salt and three tablespoons of sugar into the water. Cover the pan with a lid. Bring to a boil and simmer for 3 minutes.

11. Add one tablespoon of vinegar essence to the marinade.